• Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Thermal Food Processing: New Technologies and Quality Issues, Second Edition

Thermal Food Processing: New Technologies and Quality Issues, Second Edition

Hardcover

Series: Contemporary Food Engineering

Technology & EngineeringChemistry

ISBN10: 1439876789
ISBN13: 9781439876787
Publisher: Crc Pr Inc
Published: May 16 2012
Pages: 688
Weight: 3.00
Height: 1.70 Width: 7.00 Depth: 10.10
Language: English

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, this volume continues to explore the latest developments in the field. Topics discussed include thermal properties of foods, heat and mass transfer, deterministic heat transfer models for predicting internal product temperatures, and modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD). It also explores thermal processing of various foods, the effect of ultrahigh temperature (UHT) treatment processing on milk, and ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating.

1 different editions

Also available

Also in

Technology & Engineering